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Suji ka Halwa (Hindi: सूजी का हलवा, Marathi: रव्याचा शिरा, Urdu: سوجی کا حلوہ) or Mohan Bhog (Hindi: मोहन भोग, Sanskrit: मोहन भोग) is a type of halvah made by toasting semolina (called suji, sooji, or rawa) in a fat like ghee or oil, and adding a sweetener like sugar syrup, honey, or jaggery powder.
Khanom mo kaeng, suji ka halwa, sugee cake Sanwin makin ( Burmese : ဆနွင်းမကင်း ; pronounced [sʰənwɪ́ɴməkɪ́ɴ] , also spelt sa-nwin-ma-kin ) is a traditional Burmese dessert or mont , popularly served during traditional donation feasts, satuditha feasts, and as a street snack. [ 1 ]
a bread pudding in a rich sauce of thickened milk, garnished with sliced almonds: Vegetarian Singhada Lapsi: Lotus fruit dried and powdered to make this fasting sweet meat: Vegetarian Sooji halwa (Suji Lapsi) Semolina cooked with clarified butter and dry fruits. Semolina (Suji), clarified butter, cashew nuts. Vegetarian Sweet pethas / kesar ...
This is a list of Indian sweets and desserts, also called mithai, a significant element in Indian cuisine. Indians are known for their unique taste and experimental behavior when it comes to food. Indians are known for their unique taste and experimental behavior when it comes to food.
This page was last edited on 3 September 2020, at 22:12 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Commonly served with yoghurt or mango-jaggery pickle. Varipindi uppindi, a dry porridge made with rice flour and hulled green gram. Commonly served with yoghurt or mango-jaggery pickle. Uppudu pindi or uppindi a.k.a. upma, a porridge made from broken sooji flour, ghee, and vegetables. Commonly served with buttermilk or a spicy-savoury powder ...
It is a buttery flatbread stuffed with a mix made of jaggery (molasses or gur ), yellow gram (chana) dal, plain flour, cardamom powder and ghee. It is consumed at almost all festivals. Puran Poli is usually served with milk or a sweet-and-sour dal preparation called katachi amti.
In Bihar, dry ones are called Pedakiya and are very popular, particularly during Chhath. There are two types of pedakiya made in Bihar: one with suji/rawa (semolina) and another with khoa. [1] In suji pedakiya, suji is roasted in ghee with sugar, almonds, cardamom, raisins, and other nuts and then